AMYLUM B'TORAH

Kashrus of starch

by: Rabbi Zushe Blech

Despite the persecutions and pogroms through which the Jewish
people have suffered, Hashem has ensured its survival and ultimate redemption.
Often, He has brought miracles to save His people, many of which are recounted
by Chazal in the Megillas Ta’anis. However, only two – Chanukah
and Purim – were considered sufficiently significant to be commemorated as formal
holidays. As we say in the Al Hanisim, the miracle of Chanukah is multifaceted
– it represents the triumph of few over the many, the holy over the defiled,
the righteous over the wicked, and Torah over paganism. Indeed, Chazal
teach us that the essence of the miracle of Chanukah is the primacy of Torah
– Torah Ohr – The Torah is Light. Chazal emphasize that this adherence
to Torah is not achieved by merely following the commandments, but rather through
constant effort to increase our commitment to Torah – Amaylim B’Torah
(Rashi, Vayikra 27:3). One avenue by which we constantly affirm this
commitment is through our scrupulous adherence to the laws of Kashrus, concerning
ourselves with the primary ingredients that are used to produce the foods we
eat. This month’s article discusses one of the most basic of these raw materials.

Starch (amylum in Latin, amylon in Hebrew and
Greek) is a classic ingredient used in many foods. Starch is a complex carbohydrate,
a major component of cereals and some vegetables. Commercial starch is produced
from corn, wheat, rice, potato and tapioca. These crops have a very high starch
content, which is physically separated from the plant in large manufacturing
facilities dedicated to these products. The predominant source of food starch
in North America is corn. Corn is ground and mixed with water, after which the
starch is separated from the other components of the kernel (bran, protein,
and germ) and dried in large systems designed specifically for starch. At this
point, no Kashrus concerns are apparent, and starch was generally considered
to be of little Kashrus concern. Recent industry trends, however, have compromised
this assumption. First, companies have developed specialty spray-dried starch
products. Spray drying is a process whereby a liquid is sprayed in a fine mist
into a hot air chamber, causing the moisture in the spray to evaporate and leave
a dried powder. The type of spray drier needed for this process is often not
available in the starch plant, and such material is therefore shipped to companies
that specialize in this type of processing. Unfortunately, these custom spray-drying
companies process many products on the same equipment, including dairy and non-Kosher
items, which would compromise the otherwise Kosher status of the starch. Second,
a salvage business has developed in the starch industry. At times, shipments
of starch may deteriorate or otherwise fall below the required specifications
for use, usually because they had become wet. Salvage companies buy this distressed
material, grind and sift it (or spray dry it) and sell it for food use. The
re-grinding process involves significant heat, and the source of the starch
is often unknown. For both of these reasons, the MK takes care
to ensure that all starch bears a reliable Kosher certification. An even more
interesting problem that was discovered involved potato starch. Peeling potatoes
by hand is tedious work, and in large factories a process called steam pealing
does this work. Potatoes are placed in a large pressure cooker, which is pressurized
with steam. The steam forces itself under the potato peel, and when the pressure
is suddenly released the peel pops off the potato. The concern noted was that
the steam was also used to heat the animal fat used in the plant to fry French
fries, the condensate from which returned to the boiler and was used to peel
the potatoes. Such a system compromised the potato starch made from these potatoes,
again pointing to the need for a reliable Kosher certification for the product.

We often see starch referred to by different, perhaps confusing
names. Modified starch means that the starch has been treated with chemicals
to affect the way it functions as a food additive. Generally, these chemicals
are inherently Kosher phosphates or other chemicals, and pose no Kashrus concerns.
Gelatinized starch – notwithstanding the fears the gelatin elicits in
the minds of the Kosher consumer – actually poses no Kashrus concern. The term
refers to pre-cooked starch, not the addition of gelatin. One of the
important uses of starch is as a thickener of foods. As the starch molecule
is heated in the presence of water, it absorbs the water and creates a thick
slurry. One sees this when cooking pudding – you stir the liquid mixture of
starch, milk and sugar over a flame and suddenly it becomes very thick! Many
a housewife, however, prefers instant pudding, which is made by using starch
that has already been cooked and then dried into a powder. When a liquid is
added to this pre-gelatinized starch, it resumes the thick consistency
of a cooked starch. And in one of the quirks of the food industry, this potential
linguistic confusion comes full circle. Starches have now been processed in
such a way so that they can actually serve as gelatin and fat replacers.
Indeed, the MK has recently worked with a major yogurt manufacturer
to replace the gelatin in its product with a starch-based material, allowing
for its Kosher certification.

Another significant area of Kashrus concern with starch centers
around Pesach. Corn is considered Kitniyos (legumes), which according
to the custom of the Sefardim poses no concern. And while Ashkenazic
custom dictates that such starch may also not be eaten on Pesach, it may nevertheless
be owned and used on Pesach even by Ashkenazim. However, not all starches
are created equal. While cornstarch is predominant starch in North America,
this is not the case in many other parts of the world. In Europe, about half
of the starch used is derived from wheat, which is clearly Chometz, and
any product manufactured in such countries that contains food starch is clearly
of concern. In addition, many pharmaceuticals are made overseas, and starch
is a significant component in such tablets. In general, Kitniyos is permitted
for medical reasons, but Chometz raises a greater concern. Even in North
America, wheat starch is sometimes used in the manufacture of pharmaceuticals,
and it is therefore important to check all medicines before Pesach. Pesach starch
concerns are even more insidious than one might think. Latex gloves, generally
worn by workers involved in food preparation, are often coated with starch to
make them easier to use, and should not be used in Passover production. Baby
powder is no longer made from talc (which has been determined to pose a respiratory
risk), but is made from starch. Again, wheat starch would be a major concern
in this regard.

Such Chometz concerns are not limited to the starch itself,
and starch finds its way into innumerable foods in ways that are not always
obvious. A molecule of starch is composed of many sugar molecules bound together.
When these bonds are broken (hydrolyzed), a simple sugar called glucose,
malto-dextrin, and other types of sugar are obtained. Candies often contain
malto-dextrin and sorbitol, and any product manufactured in Europe that contains
any of these ingredients is suspect of being Chometz, not just Kitniyos.
Even citric acid and ascorbic acid (Vitamin C) – often assumed to come from
citrus – are actually produced through the fermentation of glucose its derivatives,
and can pose a significant Chometz concern. Most soft drinks are sweetened
with high fructose syrup, which is made from starch-derived glucose, and for
this reason, Pesach soda is sweetened with sugar (the Real Thing), and Pesach
candies and other products that use glucose use a material that it hydrolyzed
from potato or tapioca starch.

Two more points should be made regarding Chometz starch.
First, facilities that handle otherwise acceptable starches for Pesach (such
as potato or tapioca) often also handle Kitniyos or Chometz starches.
A reliable Hashgacha is required to ensure that the Pesach material is not compromised.
Second, wheat starch – and wheat glucose – would pose a Chadash concern
for those who are strict in this regard. Modern technology has greatly expanded
both the uses and Kashrus concerns of starch, certainly worthy of our making
the effort (Amylum) to understand them.